Let us do a close analysis of the big menu that describes our weekend Breakfast menu.
First the concept was labeled Breakfast@TheBigTable and then as the weeks passed we began to play with that name. The Big Table is always present.

Right now it is Adam’sPoeticBreakfast@TheBigTable because of the return of Adam Tessier, Boston’s Stakhonovite jack of all trades. Adam, like the Hardest Working Haitian from Living Color has several -many- jobs. He manages the art gallery at the School of the Museum of Fine Arts. He goes to poetry school in Vermont. And he works at Toscanini’s. On weekends he can be found in the kitchen and in the front of the house, our very own Cary Grant. Doing both these things at once is a DC Comic trick that involves Adam changing and rechanging his clothes several times a second.

The idea was to create a breakfast that we ourselves would like to eat and that we hope others would also like. This is not one of those $50 apiece hotel brunches where your grandfather disinherits you while you eat funny eggs and drink bloody mary’s. Nor is this one of those relatively low-priced carbo loads where you get a muffin and toast and a scone with anything you order. It is not intended to be so filling that you go back to sleep

Adam’sPoeticBreakfast@TheBigTable

We do Breakfast almost every Saturday and Sunday. We don’t do it on national holiday weekends since everyone in Cambridge chooses those days to return to New Jersey and visit their parents. A few orphans visit us on those holidays and look around the empty store. They always ask if we’re doing breakfast, and when we say “no” they ask “why not?” England has “bank holidays.” I think it is a long time before we will have another “breakfast holiday.”

Every Saturday and Sunday from 10AM to 2PM

We cook everything to order and deliver the food as it is ready.This means you may get your food before your friend and we encourage you to start eating. We make every dish to order. Some things take longer to cook or come from different parts of the kitchen. Don’t hesitate. Offer to share and dig in.

During this time of change: NO COMPUTERS and NO STUDYING – out of consideration of others. We don’t have that many seats. If people are treating our small number of tables as study carrels then others cannot get to eat. We know that you can do anything with an iPhone or your 2-70 robot that normal people can do with a computer, but please indulge us.

Sour Cream Pancakes with sour-cream maple syrup 8.25
Fluffy Scrambled Eggs with lamb sausage,
grilled pita and rosemary 8.25
Brioche French Toast with whipped butter
and Vermont maple syrup 5.50
Creamy Egg Sandwich on toasted ciabatta 5.75
add bacon 2.00
New Hampshire Bacon Sandwich with sliced granny smith apple, roquefort dressing and bibb lettuce 6.25
Fried Egg Sandwich with carmelized onions,
French feta and spinach pesto 5.75
Grilled Blueberry Muffin 2.95
Side o’ bacon 3.
Sophie’s of Belmont Greek yogurt with honey
and granola 3.25
French Press Coffee from George Howell
and Batdorf & Bronson 3.75

This week the menu is largely divided between egg dishes and “bready” dishes. The New Hampshire Bacon Sandwich is named after the region’s least favorite state. Rhode Island has johnnycakes and Maine has lobster rolls. Vermont gets chocolate, ice cream and maple syrup. We thought the stoic people living near Interstate 93 deserved to be immortalized. Everything used in this sandwich MIGHT have come from New Hampshire.

1. Nancy Olmos on June 21st, 2009 at 11:36 pm

   I am homesick. YOU guys are the greatest. Best pistachio ice cream ever.
   When I was in school I tried to control my consumption by only getting
   a cone when you had my favorites. Mocha or pistachio!
   Everytime I visit from Seattle I come to get my fix. Hope to see you this
   summer